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Bon Appetite || Macaroons

2.13.2015

What says Valentine's Day like a few lovely, pink macaroons? I've never in my life had a macaroon, but I know they are stinking adorable and I've always wanted to try one. Since I can never find them around here I decided to attempt making my own. And what better occasion than V-day? Ambitious right? Now I know these don't look perfect, but it was my first attempt so I gave myself some grace. I will admit, they weren't easy to make. There is obviously a real art to making them, but they did taste sweet and fluffy with a slight crunch. Like a sweet little pillow in my mouth! Plus I made the butter-cream center from scratch and basically devoured the entire bowl so that was a plus. Now maybe if I just work on my technique in the texture I could have a near perfect macaroon one day?

#dreambig

Macaroon:
2 egg whites
1/4 cup sugar
1/3 cup flour (you should use almond flour, I used wheat flour. While I think they tasted delicious, it may have taken away from the texture).
1 cup powdered sugar

• Preheat oven to 350F. Whisk your flour and powdered sugar together.
• In a seperate bowl mix your egg whites and sugar on medium-high for about 8 or 9 minutes. You • can add your food coloring here if you so choose.
• Next turn the mixer to high for 5 minutes.
• Dump in the flour/sugar mixture and use a spatula to fold and combine this mixture. It will take a couple of minutes to completely combine the mixtures, but your end product should be somewhat dry and slide slowly off your spatula.
• Now lay a piece of parchment paper on a baking sheet and use the base of a 1" cup to draw out circles on your paper with a marker. I used the base of a condiment cup. This will help you make even sized portions.
• Fill a pastry bag (or ziploc bag with the corner cut off) with your batter and gently pipe out 16 cookies in a circular motion.
• Bang the cookie sheet on the counter twice to settle your cookies and get the air bubbles out.
• Bake them for 15 minutes watching them closely. Remove them when finished and let them sit for 30 second to a minute before moving to a cooling rack.
• Once they are completely cooled you can spread your buttercream, jam, frosting, etc and make them look pretty!

• Mix your powdered sugar and butter on low for a minute.
• Add your vanilla and gradually add your milk (not all at once) watching for your consistency. It should be just smooth enough to spread. not too thick, not too runny.

The almond flour makes them super light and fluffy and makes them rise into that signature dome, regular flour is a bit too heavy (or at least that's what I've been told!) Try it again with the almond flour and see how it goes!

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